Beef breast in tomato sauce

Beef breast in tomato sauce

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

It is preferable to marinate the meat one night before cooking.

Season with thyme and balsamic vinegar.

Put the meat in a bag (casserole), add the wine and let it cool overnight.

The next day before cooking, take it out of the fridge an hour before, to reach room temperature.

Melt the butter in a pan and add the oil.

Sprinkle flour on the meat and fry on both sides.

Add the soup, tomato juice, pepper paste and simmer until the sauce decreases (approx. 1 hour).

It can even be baked.

Serve hot with your favorite garnish.

Chicken breast in tomato sauce, with poached eggs

This type of food: chicken breast in tomato sauce with poached eggs, I prepare it instantly, when I don't have time for a more complex food and when hunger doesn't shy away from circling.

It is very good, it has already become a favorite food, which I prepare in various combinations.
[ingredients title = & # 8221Ingrediente & # 8221]

  • 500 gr boneless chicken breast
  • 1 bell pepper, red
  • 50 gr butter (65%)
  • 50 ml oil
  • salt
  • pepper
  • paprika, sweet
  • 2 was dafin
  • 450 gr tomato paste
  • 100 ml water
  • 2-3 strands of green parsley
  • 4 eggs

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]

How to prepare Chicken breast in tomato sauce, with poached eggs.

Add two bay leaves and leave the pan on the fire until the chicken breast penetrates well.

Cut the julienne pepper and add it to the pan.

Let it cook for 5 minutes, then dilute the tomato paste with a little water and add it over the ingredients on the fire.

Cover the pot and leave everything on the fire until the tomato paste starts to boil intensely.

We add one by one and carefully, eggs, which we first break in another bowl to check (especially if they are from the country).

Cover the bowl again and leave it on the fire until the eggs catch a light crust on the surface.
When we put out the fire, sprinkle a little chopped parsley on top of the food.

Depending on the taste of the tomato paste, we can season the food with spices, possibly a little sugar if needed.
I often use broth, or a tomato paste combined with baked peppers, the latter is very tasty.
Serve this wonderful dish with pickles or vegetable salad.

Beef sparrow with tomato sauce

Beef sparrow with tomato sauce from: beef sparrow, tomato juice, carrot, onion, paprika, oil, salt, pepper.


  • 4 slices beef sparrow
  • 300 ml tomato juice
  • a carrot
  • an onion
  • a teaspoon of buoys
  • a tablespoon of oil
  • salt
  • pepper

Method of preparation:

Peel the onion and wash it well, then cut it into small pieces. The carrot is also cleaned and washed. Heat the oil in a pan and place the finely chopped onion and the carrot passed through a small-mesh grater.

After they have softened, add the meat. Allow to change color and sprinkle with paprika, salt and pepper. Pour enough water to cover the meat, then the tomato juice, and put the lid on.

Baked beef breast

Beef breast (not veal breast) is used in a stew, maybe in soups or through who knows what stuff, firstly because it has bone, in the second because it has fat and in the third (maybe not that order for everyone) because it's cheap enough to abuse quantity. I wanted to see how it behaves in the oven, without too many additions and, to tell you the truth, without too many expectations.

I put a few pieces of chest in the cast iron pan. I salted and peppered them, I threw a few rosemary leaves over and between them. I put a few more garlic cloves with their skins and sprinkled the meat with a little olive oil. I put 150 milliliters of water and 50 milliliters of white wine in the pan. I set the oven temperature to 150 degrees Celsius and put the pan in the oven. Heat from above and below, pan without lid, without foil.

If you are wondering, are two hours not enough? & # 8221, the answer is & # 8222no & # 8221. I tested. The difference of one hour is exactly what the meat needs to go from the stage of chewing gum to the stage of tender mouthfeel.

Because I didn't have high expectations and because the whole story was just a test (I watched to find out how much you have to cook a piece of cheap and immature beef, with uncertain age and origin, to be edible), not m -I started making a garnish. I solved the problem by using baked garlic with meat and a slice of rye bread with seeds. I was more than satisfied.

The red drops are Sriracha, a Vietnamese sauce made from hot peppers and garlic, which I would put in cakes if it were all in my mind.

When I thought things were over, I wanted to complicate things a bit. Little, not much.

I cut the meat into slices (I even liked the color on the inside) and made a few mouthfuls of goat cheese, beef, Sriracha, baked garlic and sauce from the pan.

Both for today. Stay healthy.

Chicken breast with tomato sauce

Cut the chicken breast into small pieces to serve in one gulp.

Heat the oil in a pan. Add the meat, cook a little.

After that, add the tomatoes given by the robot beforehand, add salt and let the mixture boil until it decreases a little, to boil the chicken breast.

Now add the rest of the spices: crushed or finely chopped garlic, bay leaf, basil, parsley, pepper and wine. Bring to a boil and remove from the heat.
It can be served with mashed potatoes.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.

Chicken breast with tomato sauce

Most recipes for lunch are with chicken breast, because this is the family's favorite meat. It is versatile and can be cooked in any way.
One of our favorite recipes, a recipe that is prepared quickly and is very tasty.
You can season it to your liking and you can use canned tomatoes, tomato juice or diluted tomato paste.

Pleurotus in tomato sauce with mashed potatoes

Pleurotus in tomato sauce with mashed potatoes

Pleurotus in tomato sauce with mashed potatoes


  1. 500 gr. oyster
  2. 3 tablespoons oil
  3. leek
  4. 1 can of diced tomatoes
  5. salt and pepper to taste
  6. green dill
  7. boiled potatoes + margarine + salt = puree

Preparation: Pleurotus in tomato sauce with mashed potatoes

We clean the potatoes, wash them, cut them into cubes and boil them in salted water.
After they have boiled the potatoes, we drain the water in which they boiled, we keep 1 cup of this water because we will need to thin the puree instead of milk.
Over the hot cubes of boiled potatoes put a tablespoon of margarine, mix and add the hot water in which they boiled the potatoes until you get the desired consistency.
Wash the mushrooms, cut them into cubes, wash the leeks and cut them into slices.
Put the leeks in oil for 2-3 minutes, add the diced mushrooms, salt and pepper to taste and cover the pan. We are careful not to drop the water left by the mushrooms at all, we add the diced tomatoes from the can.
After the sauce binds, turn off the heat, sprinkle with green dill and serve.

  • 400 g of beef neck
  • 2 onions
  • 4-5 tomatoes
  • marjoram and thyme
  • salt.
  • the meat is cut into slices, which are beaten well, salted and sprinkled with marjoram and thyme, then left in the fridge covered for half an hour
  • the pieces of meat are then boiled in a pan with water for an hour and a half
  • then add finely chopped onion and let it simmer for 10-15 minutes
  • put over the meat and peeled tomatoes if it is necessary for the sauce to be thicker, add a teaspoon of flour dissolved in water, leaving the food to boil.

Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl of milk for 30 '. Chop the onion, garlic

Mussels in tomato sauce

For 2 people, you will need olive oil, a few cloves of garlic, a few cm of a celery stalk, a few well-ripened tomatoes or a can of tomatoes in broth and at least 1 kg of shells. I wrote here how to clean them: https://bonfood.ro/sfaturi-utile-in-bucatarie

In a wok or large pot with a lid (shells about double in volume when opened), heat a little olive oil, sauté sliced ​​garlic, add sliced ​​celery, tomatoes, season with salt, do not overdo it, if the mussels are fresh and closed, they will also leave salt water) and pepper and let it boil for a few minutes. Combine the shells over medium heat to sea and cover. Stir gently (do not break the shells) after 3 minutes. After another 3 minutes, check the mussels. I'm ready when they open and the flesh becomes firm (that translucent color turns white / orange). Eat with toast.

Video: Amerikansk gademad - De bedste hot dogs i Chicago! pølser, hamburger, svinekoteletter (May 2022).